Lemon and Olive Chicken
From lacrenshaw 15 years ago
- 25 minutes to make
- Serves 8
According to marthastewart.com, this chicken dish freezes very well. So you could actually eat half of the dish now and freeze the rest for later!
Ingredients
- 8 bone-in chicken breast halves shopping list
- salt and pepper shopping list
- 3 tablespoons olive oil shopping list
- 2 lemons shopping list
- 2 mediums onions, chopped shopping list
- 4 cloves garlic, minced shopping list
- 1 cup green olives, pitted and halved shopping list
- 2 cups chicken broth shopping list
- 1 teaspoon dried thyme shopping list
- 1/2 teaspoon crushed red pepper shopping list
How to make it
- Sprinkle chicken with 1 teaspoon each salt and pepper.
- In large skillet heat 2 tablespoons olive oil over medium heat.
- Sear chicken (in two batches), skin-side first until golden brown or about 3 minutes per side.
- Transfer chicken to a plate.
- Cut lemons in half lengthwise and then into thin slices crosswise.
- If skillet is dry add remaining 1 tablespoon oil.
- Add onions and garlic; cook over medium heat until soft, about 3 minutes.
- Stir in lemon slices, olives, stock and 2 cups water.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Put chicken on top of mixture and pour in accumulated juices from plate.
- Sprinkle with thyme and crushed red pepper.
- Cover and simmer until chicken is cooked through, about 15 minutes.
The Rating
Reviewed by 13 people-
Lemon and olives are real good
puddlewonderful
in Beverly Hills Adjacent loved it
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Sounds delicious I like the lemon and olives combo especially...
aussie_meat_pie
in My Kitchen loved it
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Sounds delish!
pleclare
in Framingham loved it
Reviews & Comments 17
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